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Roasted Broccoli with Garlic

Roasted Broccoli with Garlic is so delicious, you might not ever need another broccoli recipe, and this delicious roasted broccoli is low-carb, Paleo, gluten-free, dairy-free, and vegan, so you can serve it to anyone!

If you've never Roasted Garlic you might not understand why this recipe for Roasted Broccoli with Garlic is so special, but trust me. This is not only one of the easiest broccoli recipes I've made, but also one of the tastiest broccoli dishes you can imagine.

Roasting sweetens the garlic and brings out the flavor of the broccoli in a most delightful way. Try it once and I'll bet whenever you're cooking something in the oven, tossing in some broccoli to roast is going to be your favorite way to cook broccoli. And this recipe couldn't be healthier or more versatile; hope you will try it soon!

Cut up 1 large bunch of broccoli into bite-sized flowerets. (This is about 1 1/2 pounds of broccoli.)

The original recipe said 6-8 large cloves of garlic, but now I use about twice that much. Slice the garlic into thin slices.

Toss together the broccoli pieces, sliced garlic cloves, olive oil, salt and pepper and stir around until the broccoli pieces are well-coated with the oil.

Arrange garlic on a cookie sheet so the pieces are in a single layer as much as possible. (If the broccoli is too crowded the pieces will steam instead of roasting.)

Roast at high heat until the broccoli is bright green and starting to brown slightly, about 20-25 minutes. Serve hot and enjoy!

Preheat oven to 450F/230C. Cut broccoli into bite sized pieces, and peel and slice stems if large. Slice garlic cloves, and cut slices in half if you want thinner pieces of garlic. (I don't usually do that any more.)

Toss broccoli with olive oil, garlic, salt, and pepper, then spread on a baking sheet. Roast until broccoli is bright green and edges are starting to brown slightly, 20-25 minutes. Serve hot.

I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you're a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

More Tasty Ideas with Broccoli:
(Recipes from other blogs may not always be low-carb or South Beach Diet friendly; check ingredients.)

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Garlic and Broccoli are a perfect combination. I have a similar recipe for a Garlic and Broccoli Pasta - only difference is that I pan fry the garlic and broccoli in butter then serve over penne rigate.

I adore roasted garlic too. Great idea to combine it with broccoli. One or our favourite dishes is rapini with roasted garlic - basically the same thing!

-Elizabeth

P.S. When I finally manage to join in your weekend herb blogging, may I use your nifty "weekend herb bloggin" logo to link back to your page? Ironically, this weekend, I had plenty of time, but my actual blog host is doing some sql work and I have had a tenuous (at best) connection with my blog since Friday.

Zoe, I do buy those big containers of garlic. They last a while in the fridge, but not forever. I'm guessing it would last about 2 months, and then some of the garlic gets moldy. I usually puree some in the food processor and keep it in the fridge (it seems to last longer that way than in the cloves.) If I notice the garlic going bad, I stick it in the freezer. Even with all that, I sometimes waste some of it, which I hate, but it still seems cheaper than buying smaller containers at the regular grocery store.

Welcome back! I really missed your mails!! Years ago when we toured CA and stayed in beautiful SF, one of the must-eat-at-places was THE STINKING ROSE, if I remember correctly they had no food at all on their menu - without tons of garlic in it!! We just LOVED it!!! Only the cleaning lady at the hotel didn't I guess..., next morning after she did our room, despite the rather chilly weather, she left all windows wide open :)

I made this for the family tonight. Wow, does every veggie you roast taste this good? I loved how the broccoli had a soft/crunchy texture and had a salty flavor, even though I didn't salt it much. "Better than the mushy boiled stuff," my brother says, and I agree! Thanks.

Suzuka, I'm completely convinced that you can take just about any vegetable, drizzle on a bit of olive oil and maybe some balsamic vinegar and roast at high heat and it will be delicious! When I started making roasted veggies I couldn't believe how it concentrated the flavor! So glad you liked it.

I know this is an older blog post...but I found the recipe this afternoon...and immediately went shopping for broccoli.O.M.G! FAn freakin-tastic...I don't think I will ever eat broccoli any other way again...a little crisp, a little salty...Delish.

We served it with a WW penne mixed with garlic, tomato, crushed red pepper flakes and cannelini beans...and the finicky teen ate with gusto!

Thank you for this...who would have thought something so simple would taste so divine?

I wouldn't make this with frozen broccoli. Even if you thawed it first, you won't get that concentrating of flavor that the roasting brings, since the frozen broccoli is partly cooked. Of course, that is just me. If you try it, let me know how it works out.

This looks awesome and I love the idea of making a huge batch of it for a dinner with family and friends (like Thanksgiving). Very simple and time-friendly. Garlic and broccoli are both so incredibly healing and this recipe of yours looks like one that even people who aren't big broccoli fans would like. I can smell the garlic as I type. Yum! Plus, I love your recipes because most are naturally gluten-free. =) No adjusting, which makes them SO easy.

Katrina, not sure why I think of broccoli as a fall vegetable, but I rarely eat it in the summer so I guess it really IS time!

GlutenFreeforGood, I've had good intentions of creating a Gluten Free recipe category for a long time now, but what has stopped me is that so many of my recipes are gluten free it would be a huge category and a ton of work! Glad you're able to use so many of them.

Excellent. I make this once a week. However, I add a little lemon zest and squeeze of lemon and sprinkle a little Parmesan cheese on top, too.Kalyn, you have one of the best blogs out there. It has been a big inspiration to keep eating well and learning about and cooking at home. Good job!-al

Another winner...I never knew broccoli was capable of such sweetness. (Also delicious cold.)I'm making another batch today along with your roasted mushrooms with thyme and baked pesto chicken(separately of course). I'm a nurse with crazy exhausting hours and this will keep me nicely fed for the next several days or so. Thanks again.

Anonymous, I'm not sure what happened because I went back and checked my notes which say 20-25 minutes and also checked the original recipe at the Food Network which says 20 minutes. You might want to check your oven temperature.

The recipe says "Roast until broccoli is bright green and edges are starting to brown slightly" so I'm sorry you didn't check it at least once during the cooking time.

My husband & son both love the roasted broccoli w/garlic recipe. They ask for it by name and have raved about it to others! Thanks for making me look good! ;-*

As far as using frozen broccoli, though, I always use it for this dish. I buy the frozen organic broccoli from Costco. It does require a little more roasting time, but the last few minutes are done on the top rack of the oven to achieve the same effect.

I also prepare this in a cast iron skillet w/the frozen broccoli on top of the stove. The cast iron does a great job of delivering on the roasted flavor & texture when I start w/high heat then reduce til I'm satisfied w/the results. Sometimes I throw in thinly sliced onion, too. And tons of extra garlic!

We have no vampire worries here! LOL

PS - I also buy the big bag of peeled whole garlic and just stick it right in the freezer. It freezes well & does not affect the outcome of any dish I've used it in.

Good to know that you can get a good result with frozen broccoli. I admit I'm surprised to hear that. I buy those pre-peeled garlic cloves and freeze them too, so handy! Glad you've been enjoying this dish.

I'm always looking for different ways to cook my veggies and this recipe was very easy to make and VERY tasty. Thanks for sharing! I have added you to my favorites and can't wait to try other recipes.. they all look wonderful.

I'm from Spain, country in which no missing recipe garlic. This roast you've done is very Spanish.To preserve garlic peeled, nothing better than to put it in glass bottles filled with olive oil and put them in the fridge. Although we, Spaniards have it with your skin out and peel them and chop (or not) when are we going to cook.

I just started SB Diet and I found your blog, I love the healthy ingredients and SPICES in all of your recipes. I am a total foody, so dieting is hard for me, but I am determined to lose 40 pounds and feel better. I have enjoyed this site so much and the few recipes I have tried so far I absolutely LOVE!! I am going to do Alice Springs Chicken Casserole, with the cauliflower alfredo and roasted broccoli with garlic tonight. I truly don't feel like I am missing much on this diet!! Well, except the glass of vino with dinner but that will come in later phases. Thank you again~ Michelle

This looks delicious! Can't wait to try it. Just wanted to make a suggestion, your site doesn't display well when you try print it. Any chance you could add the recipe in one of the printer friendly plug ins? If you're not sure what I'm talking about, it's those boxes you see on different food blogs and sites. The recipe is in the box, then when a user goes to print it, it just prints that box.

Rachel, I am not on Wordpress so I can't use a plug-in like you're referring to. But if you click the printer-friendly link after the actual recipe, that should print perfectly. I print my own recipes all the time and never have problems.

I'm so happy you're taking the time to comment on Kalyn's Kitchen! I love hearing from people who stop by, especially if you're sharing feedback or asking questions about a recipe I've posted here.

I've recently changed my comment settings so people can comment without signing in, but you will need to check the box to show you're a live person, and comments on older posts won't show up until I publish them. Thanks for understanding!

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